The air is filled with the comforting aroma of garlic and fresh basil as you prepare a bowl of Creamy Spinach & Avocado Pasta with Sundried Tomatoes. This delightful vegan dish can be whipped up in just under 30 minutes, making it a quick, nutritious, and satisfying meal that delights the taste buds. The creamy avocado and cashew sauce provides rich flavor and a velvety texture that makes you forget it’s entirely plant-based.
This recipe is perfect for busy weeknights, family dinners, or when you want a healthy yet indulgent meal. It can be made ahead of time and stored in the fridge for a quick reheat or served fresh for a special occasion.
Why You’ll Love This Recipe
- The creamy sauce made with avocado and cashews creates a rich, luxurious texture.
- Fresh spinach and basil give it a vibrant, herbal flavor that’s irresistible.
- It’s ready in less than 30 minutes, perfect for quick meals.
- The sundried tomatoes add a chewy, tangy contrast that elevates the dish.
What You’ll Need
Gather these ingredients to create your delicious pasta dish:
For the Sauce
- 1 avocado, pit removed
- 2¾ oz baby spinach, fresh, washed (approx. 80g)
- 2 cloves garlic, peeled
- ½ bunch fresh basil (approx. ½ cup loosely packed leaves)
- ½ cup cashews, raw; soaked overnight or boiled (approx. 113g)
- ½ cup olive oil (approx. 107g)
- 1 tbsp lemon, fresh; from about 1 lemon (approx. 28g)
- 1 cup soy milk, unsweetened (approx. 240ml)
- 1 tsp salt
- ¼ tsp black pepper, freshly cracked
For the Pasta
- 1.1 lb dry linguine or spaghetti, cooked to package instructions (approx. 500g)
For Serving
- 1 cup sun-dried tomatoes, roughly chopped; dry-packed or drained if in oil (approx. 170g)
- Fresh basil, optional; chopped, for garnish
- Nutritional yeast, optional; to taste, for topping
Note: Use a nut-free option like sunflower seeds if allergic to cashews.
Substitutions & Swaps
- Use gluten-free pasta for a gluten-free option.
- Substitute spinaches with kale for a heartier flavor.
- Replace olive oil with avocado oil if needed.
- Use tahini instead of cashews for a nut-free version.
How to Make It
Creating this dish is simple and quick with just a few steps.
1. Soften the cashews
Soak the cashews in water overnight for the best results. If short on time, boil them for 10 minutes, then drain and rinse under cold water. For a silker sauce without a high-powered blender, boil for 25 minutes instead.
2. Cook the pasta
Cook the linguine or spaghetti according to package directions. Drain and set aside.
3. Blend the sauce
In a blender, combine the soaked cashews, avocado, spinach, garlic, basil, olive oil, lemon juice, soy milk, salt, and pepper. Blend until smooth and creamy.
4. Toss the pasta
Add the sauce to the cooked pasta in the pot and toss until well coated.
5. Serve
Divide the pasta into bowls and top with chopped sun-dried tomatoes, fresh basil, and a sprinkle of nutritional yeast if desired.
How to Store It
Fridge: store in an airtight container for up to 3 days.
Freezer: no, the sauce may separate after freezing.
Reheat: heat in the microwave for 1–2 minutes or until warm.
Tips for Best Results
- Ensure the cashews are properly soaked for a creamy texture.
- Use fresh, high-quality ingredients for the best flavor.
- Reserve some pasta water to adjust the sauce consistency, if needed.
- Taste and adjust seasoning before serving to enhance flavor.
Serving Suggestions
- Pair it with a fresh side salad for a complete meal.
- Serve alongside garlic bread for a comforting dinner.
- Enjoy with a glass of white wine for a special occasion.
